How to make Idli-SK Khazana -

An all-time favourite South Indian breakfast snack now appreciated all over the world

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Parboiled rice (ukda), Split skinless black gram (dhuli urad dal)

Cuisine : South Indian

Course : Snacks and Starters

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Idli-SK Khazana

Idli-SK Khazana Recipe Card

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India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture. 
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.

Prep Time : 10-15 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Idli-SK Khazana Recipe

  • Parboiled rice (ukda) Soaked for 4-5 hours 1 1/2 cups

  • Split skinless black gram (dhuli urad dal) 1/2 cup

  • Kolam rice soaked for 4-5 hours 1/4 cup

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Salt to taste

  • Oil for greasi

  • Green chutney to serve

  • Sambhar to serve

Method

Step 1

Soak split black gram with dried fenugreek seeds in a bowl for 4-5 hours.

Step 2

Grind together drained parboiled rice and kolum rice with some water into smooth and semi-thick batter. Transfer into a bowl.

Step 3

Grind drained split black gram-dried fenugreek seed mixture alongwith 2-3 tablespoons water into smooth and semi-thick paste. Transfer into the same bowl and mix well with your hand.

Step 4

Cover with cling film and set aside to ferment for 8-9 hours.

Step 5

Add salt to the batter and mix well.

Step 6

Heat some water in an idli steamer, cover and let the water boil.

Step 7

Grease the idli moulds with some oil, pour some batter in it and lightly tap. Place the moulds in the hot steamer, cover and steam for 7-10 minutes.

Step 8

Remove from steamer and slightly cool. Dip a spoon in some water and demould the idlis.

Step 9

Serve hot with green coconut chutney and sambhar.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.